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The school year is winding to a close...soon, I hope. Lately, my interest in writing anything has dwindled, as it is periodically wont to do. Lots has been happening, and after a time I know that these happenings will feed a great deal of writing. Speaking of writing, I had a little idea in mind to write for the Scarecrow and Mrs. King fandom, and wouldn't you know it, today someone posted a story with the same motif! It was a relatively brilliant little post, too. I still might write my idea, since the subject matter is completely different, but I sure won't post it real soon. Don't want to look like a copycat.
And since I have no fiction to post, I will indulge myself with the telling of an anecdote.
My husband and I are fans of Food Network programming. Iron Chef America, Good Eats, Chopped, Next Food Network Star, and so forth. It inspires Husband to let his creativity out for a romp and try new things in the kitchen. In the twelve years of our marriage, this has always been a hit-or-miss proposition. We love guacamole. Husband has been working avocados over for many years now. His most recent batch of guac, a week ago, was probably the finest effort I've sampled. Sampled, nothing! I singlehandedly consumed 3/4 of the bowl. Earlier efforts, however, have been memorable in ways unrelated to culinary greatness. One time he put everything into a blender together and made avacado paste. Another time he used sour cream and made pale green avacado mousse. My favorite memory, however, is the time he introduced garlic into the picture.
I have no sense of smell and I never have. It was not numbered among my genetic package of goodies. I can taste stuff, but I clearly lack the discernment of spices and herbs that someone not olfactorily challenged would have. For example, I can't positively identify the taste of garlic. If it's in a food, it's simply not obvious to me. I miss it. So, the first time Husband incorporated garlic into his guacamole, he (being unfamiliar with fresh garlic) didn't recognize the difference between a clove and a head. Long story short, he minced an entire head of garlic into a 3-avacado guacamole recipe, and there was so much garlic flavor, I couldn't taste the avacado. I think he gave me an appreciation for garlic I never knew until that day.
And since I have no fiction to post, I will indulge myself with the telling of an anecdote.
My husband and I are fans of Food Network programming. Iron Chef America, Good Eats, Chopped, Next Food Network Star, and so forth. It inspires Husband to let his creativity out for a romp and try new things in the kitchen. In the twelve years of our marriage, this has always been a hit-or-miss proposition. We love guacamole. Husband has been working avocados over for many years now. His most recent batch of guac, a week ago, was probably the finest effort I've sampled. Sampled, nothing! I singlehandedly consumed 3/4 of the bowl. Earlier efforts, however, have been memorable in ways unrelated to culinary greatness. One time he put everything into a blender together and made avacado paste. Another time he used sour cream and made pale green avacado mousse. My favorite memory, however, is the time he introduced garlic into the picture.
I have no sense of smell and I never have. It was not numbered among my genetic package of goodies. I can taste stuff, but I clearly lack the discernment of spices and herbs that someone not olfactorily challenged would have. For example, I can't positively identify the taste of garlic. If it's in a food, it's simply not obvious to me. I miss it. So, the first time Husband incorporated garlic into his guacamole, he (being unfamiliar with fresh garlic) didn't recognize the difference between a clove and a head. Long story short, he minced an entire head of garlic into a 3-avacado guacamole recipe, and there was so much garlic flavor, I couldn't taste the avacado. I think he gave me an appreciation for garlic I never knew until that day.
